1-1/4 cups BREAKSTONE'S or KNUDSEN Sour Cream, divided
1/4 tsp. ground red pepper (cayenne)
1/4 cup chopped red bell peppers
2 Tbsp. fresh cilantro sprigs
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Let's Make It
Heat oven to 350ºF.
Beat cream cheese in large bowl with mixer until creamy. Reserve 1/4 cup shredded cheese. Add remaining shredded cheese to cream cheese along with the chiles, 1/2 cup sour cream and ground red pepper; mix well.
Spread cream cheese mixture onto bottom of 2-qt. casserole sprayed with cooking spray.
Bake 20 min. or until dip is heated through and lightly browned around edge. Top with remaining sour cream, reserved shredded cheese, chopped bell peppers and cilantro before serving.
Serve with assorted cut-up fresh vegetables, tortilla chips and/or your favorite crackers.
Prepare in 10-inch pie plate or quiche dish.
Prepare using KRAFT Shredded Colby & Monterey Jack Cheeses.
Substitute chopped green peppers, chopped tomatoes or sliced black olives for the red bell peppers, and/or sliced green onions for the cilantro.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 1g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
32 servings, 2 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.